Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100860 |
Resumo: | Abstract This study aimed to develop an acerola smoothie using gellan gum (GG) as a texture modifier. Samples were developed with three concentrations of GG (0.1%, 0.2%, 0.3% w/v) and a control sample (without GG). Physicochemical, rheological, and sensory properties were evaluated. The smoothie samples showed increased color intensity than the control, with a tendency to yellow and red colors. However, the hydrocolloid concentration did not affect the samples' pH values (4.13 to 4.17). GG presence favored an increase in the samples' viscosity, classified as pseudoplastic fluid. There was a reduction in vitamin C in samples with GG (422.18 to 430.49 mg/100 g), however, the values remained close to the control (448.89 mg/100 g). There was greater sensory acceptance by the sample with intermediate texture (0.2% GG), which obtained a higher frequency for the attributes "homogeneous" and "acerola flavor". |
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Food Science and Technology (Campinas) |
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Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothiehydrocolloidfruit drinklow acylationfluid gelAbstract This study aimed to develop an acerola smoothie using gellan gum (GG) as a texture modifier. Samples were developed with three concentrations of GG (0.1%, 0.2%, 0.3% w/v) and a control sample (without GG). Physicochemical, rheological, and sensory properties were evaluated. The smoothie samples showed increased color intensity than the control, with a tendency to yellow and red colors. However, the hydrocolloid concentration did not affect the samples' pH values (4.13 to 4.17). GG presence favored an increase in the samples' viscosity, classified as pseudoplastic fluid. There was a reduction in vitamin C in samples with GG (422.18 to 430.49 mg/100 g), however, the values remained close to the control (448.89 mg/100 g). There was greater sensory acceptance by the sample with intermediate texture (0.2% GG), which obtained a higher frequency for the attributes "homogeneous" and "acerola flavor".Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100860Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.05721info:eu-repo/semantics/openAccessLEAL,Amanda RodriguesHOLANDA,Luiz Eduardo OliveiraSOARES,Fernanda Clara MoreiraCOSTA,Juliana Nascimento daNASCIMENTO,Luís Gustavo LimaCARMO,Jessica Silva doSILVA,Wende Carla daMARQUES,Luciana FaçanhaSOUSA,Paulo Henrique Machado deeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100860Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie |
title |
Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie |
spellingShingle |
Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie LEAL,Amanda Rodrigues hydrocolloid fruit drink low acylation fluid gel |
title_short |
Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie |
title_full |
Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie |
title_fullStr |
Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie |
title_full_unstemmed |
Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie |
title_sort |
Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie |
author |
LEAL,Amanda Rodrigues |
author_facet |
LEAL,Amanda Rodrigues HOLANDA,Luiz Eduardo Oliveira SOARES,Fernanda Clara Moreira COSTA,Juliana Nascimento da NASCIMENTO,Luís Gustavo Lima CARMO,Jessica Silva do SILVA,Wende Carla da MARQUES,Luciana Façanha SOUSA,Paulo Henrique Machado de |
author_role |
author |
author2 |
HOLANDA,Luiz Eduardo Oliveira SOARES,Fernanda Clara Moreira COSTA,Juliana Nascimento da NASCIMENTO,Luís Gustavo Lima CARMO,Jessica Silva do SILVA,Wende Carla da MARQUES,Luciana Façanha SOUSA,Paulo Henrique Machado de |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
LEAL,Amanda Rodrigues HOLANDA,Luiz Eduardo Oliveira SOARES,Fernanda Clara Moreira COSTA,Juliana Nascimento da NASCIMENTO,Luís Gustavo Lima CARMO,Jessica Silva do SILVA,Wende Carla da MARQUES,Luciana Façanha SOUSA,Paulo Henrique Machado de |
dc.subject.por.fl_str_mv |
hydrocolloid fruit drink low acylation fluid gel |
topic |
hydrocolloid fruit drink low acylation fluid gel |
description |
Abstract This study aimed to develop an acerola smoothie using gellan gum (GG) as a texture modifier. Samples were developed with three concentrations of GG (0.1%, 0.2%, 0.3% w/v) and a control sample (without GG). Physicochemical, rheological, and sensory properties were evaluated. The smoothie samples showed increased color intensity than the control, with a tendency to yellow and red colors. However, the hydrocolloid concentration did not affect the samples' pH values (4.13 to 4.17). GG presence favored an increase in the samples' viscosity, classified as pseudoplastic fluid. There was a reduction in vitamin C in samples with GG (422.18 to 430.49 mg/100 g), however, the values remained close to the control (448.89 mg/100 g). There was greater sensory acceptance by the sample with intermediate texture (0.2% GG), which obtained a higher frequency for the attributes "homogeneous" and "acerola flavor". |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100860 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100860 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.05721 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126333272457216 |